Cooking

Are you terrified of the kitchen or maybe you just want to learn how to cook better. Is your lack of knowledge preventing you and your family from eating well? Or are you a gourmet cook looking for inspiration? Do you want to travel to international destinations without ever leaving the kitchen? Our classes include culinary basics, gourmet and international cooking. We even offer culinary tours!

Whether you are a beginner or proficient in the kitchen, join us for the adventure of a lifetime and learn the pleasures of cooking well one step at a time in a hands on supportive environment. No fear, no pressure, just a whole lot of fun and good food. You won't regret it!

And if you'd like to take your education further sign up for one of our 10 Class Ongoing Series Programs where you'll begin your journey of becoming an accomplished cook. Classes are 3 hours in length with 2 - 4 classes per month, Monday through Saturday. Classes rotate monthly allowing students to take the full course at their convenience.

Cooking 101 The Series - Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them. Classes include: Kitchen Know How, Basic Knife Skills, All About Spices & Herbs, The Mother Sauces, Oil & Vinegar - the Magic Elixirs, Chicken, Chicken and More Chicken, Where's the Beef, Pork the Other White Meat, The Earth's Bounty - Vegetables & Fruit, The Ocean's Bounty -Seafood.

Cooking 102 The Series -Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about ingredients, what the different cooking techniques are and when to use them. Classes include: The Mighty Egg, Beans - black, red, white, pinto and garbanzo, More Legumes - peas, black eyed peas, lentils, fava beans, lima beans, Rice - long grain, arborio, jasmine, black, brown, red, wild and basmati, Grains - quinoa, amaranth, bulgur, grits, barley, oatmeal and cornmeal, Pasta -couscous, orzo, pilaf, macaroni, egg noodles and angel hair, All About Cheese - hard and soft, Stocks and Soups, Nuts and Seeds, Vegetables of the Season.

Mastering Technique-The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks. Join Executive Chef Arleen Lloyd for the series geared towards mastering the techniques that will make you the best cook you can be. Classes include: Advanced Knife Skills, Poach - Simmer - Boil, Blanch - Parboil - Shock, Steam - Braise - Stew, Saute and Sear, Pan Fry - Stir Fry - Deep Fry, Roast - Bake - Broil, Mixed Techniques, Advanced Stocks and Soups, Advanced Sauces. This series requires previous registration in Cooking 101.

Home Made Limoncello - May-04-2016 - Arleen Lloyd

Limoncello is one of Italy's premier home made liqueurs and delicious it is. Did you know you can make it yourself? All it takes is a little know how and patience and you'll have your own perfectly blended liqueurs...

Basic Knife Skills - May-05-2016 - Arleen Lloyd

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable...

The Basics of Canning - May-06-2016 - Arleen Lloyd

There is no better way to preserve the wonderful flavors of our harvest than through canning. Join Executive Chef Arleen Lloyd as she teaches you the proper way to prepare and can the magnificent bounty of our local farms...

An Evening in Rome - May-06-2016 - Arleen Lloyd

You won't need a passport to enjoy an exquisite evening experiencing the foods of Rome. Fresh from her trip to Italy, executive chef Arleen Lloyd will show you the wonders of the Roman kitchen...

The Mother Sauces Cooking 101 - May-07-2016 - Arleen Lloyd

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Cooking 101 The Series - May-08-2016 - Staff

10 Class Ongoing Series. Explore the magic of cooking in this in depth series of 10 classes where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them...

Cooking 102 The Series - May-08-2016 - Staff

10 Class Ongoing Series. You've taken Cooking 101 and are ready to continue your education into the world of food. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well...

Cooking for Beginners 6 weeks - May-08-2016 - Staff

Explore the magic of cooking in this 6 class series where you will learn the fundamentals to cooking well. It’s all about knowledge – what foods to buy, when to shop and how to cook fresh, sustainable foods which have a flair of your own...

The Basics 3 weeks - May-08-2016 - Staff

Our Basics series is perfect for someone who wants to learn about a specific topic and who may not want to commit to 6 or 10 weeks. This 3 class series will teach you how to purchase, prep and cook a specific subject matter...

International Series 3 weeks - May-08-2016 - Staff

Our International series is perfect for someone who wants to learn about a specific cuisine. This 3 class series will teach you the fundamentals of a specific international cuisine progressing to a more profound understanding of the culture, it’s food and it’s people...

Mastering Technique - May-08-2016 - Staff

10 Class Ongoing Series.The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...

The Opulence of India - May-10-2016 - Arleen Lloyd

India is know for her fragrant flavors filled with spices, herbs and condiments. Join Executive Chef for an evening of fabulous opulence as she takes you on a culinary adventure into the tantalizing foods of India...

Fresh Cheese from Scratch - May-11-2016 - Arleen Lloyd

Join us for an evening dedicated to learning the art of making fresh cheese and explore the "science of cheese and cheese making. You'll make three different fresh, soft cheeses; yogurt cheese, ricotta, and mozzarella...

BBQ University - May-13-2016 - Arleen Lloyd

The secret to a great barbeque lies within the magic of the rub, the marinade, the mop and the sauce used in the preparation of your meat. Learn how to create your own fabulous flavors, when to use them and why they are so integral to great barbeque...

Chicken Chicken and More Chicken Cooking 101 - May-14-2016 - Arleen Lloyd

Join us as we explore the world of the humble chicken. From eggs to bird, learn all about the majesty of this wonderful bird including: how to buy, cut, store and prepare...

The Essential Ingredients - May-17-2016 - Arleen Lloyd

This is not your ordinary cooking class. The Essential Ingredients are the most important elements in cooking. What are they? Well, you must come to class to find out as they are the most highly guarded secrets of every great chef...

Jamaican Jerk - May-19-2016 - Arleen Lloyd

This spicy concoction is sure to make your mouth sing! Join us as we embark upon an exploration into the world of Jamaican Jerk! You'll learn the in's...

The Ocean's Bounty Cooking 101 - May-21-2016 - Arleen Lloyd

Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking methods, when to buy, proper storing, and how much to buy...

Salumi How to Cure Meats at Home - May-25-2016 - Arleen Lloyd

Join us for a morning of pork pleasure where we will reveal the secrets to the art of home meat curing. Using time honored techniques; you will learn the "how to" of transforming the humble pig into salumi, bacon, pâtés, and more...

The Exotic Tajine - May-26-2016 - Arleen Lloyd

What is a tajine? Well, it's the original slow cooker! Typically made from earthenware, the cooking dish comes with a tall conical lid that can be elaborately decorated and is mainly used for slow-cooking stews of lamb, chicken and vegetables...

Gifts from the Kitchen Jams and Jellies - May-27-2016 - Arleen Lloyd

Receiving a gift made from one's own hands is a great joy and tremendous pleasure. Join Executive Chef Arleen Lloyd in a morning of making your very own jams and jellies that your family and friends will love to receive...

The Women's Room - May-27-2016 - Arleen Lloyd

The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients...

Semolina Pasta from Scratch - May-31-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie...

Pork The Other White Meat Cooking 101 - Jun-01-2016 - Arleen Lloyd

Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer...